Butter Pecan Cheesecake Recipe
A rich, creamy cheesecake infused with buttery pecans for a delightful Southern-style dessert. Perfect for special occasions, family gatherings, or simply treating yourself. Each bite is sweet, nutty, and irresistibly smooth.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup butter melted
- 3 packages 8 oz each cream cheese, softened
- 1 cup packed brown sugar
- 3 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 cup chopped pecans toasted
- 2 tbsp butter melted (for pecans)
- 2 tbsp brown sugar for pecans
Instructions
- Preheat oven to 325°F (163°C).
- Combine graham crumbs, sugar, and melted butter; press into a 9-inch springform pan.
- In a large bowl, beat cream cheese and brown sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Blend in sour cream and vanilla.
- In a skillet, toast pecans with butter and brown sugar until fragrant; cool slightly.
- Fold toasted pecans into cheesecake batter; pour over crust.
- Bake for 60–70 minutes until center is almost set.
- Turn off oven, crack door open, and let cheesecake cool for 1 hour.
- Chill at least 4 hours before serving.
Notes
- Use room-temperature cream cheese for a smoother batter.
- Toasting pecans enhances their flavor.
- For extra flavor, drizzle with caramel sauce before serving.
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